Keto Salmon Stuffed Zucchini

DifficultyModerate
Yield6 servings
Prep15 mins

1.6g

Net Carbs

5.2g

Protein

4.4g

Fat

0.8g

Fiber

67

Calories

Keto Salmon Stuffed Zucchini

Ingredients:

  • 4 ounce(s) Salmon, pink canned, drained solids
  • 1 teaspoon Dijon Mustard
  • 1/8 teaspoon Worcestershire Sauce
  • 1/4 small (5 per pound) Red Sweet Pepper
  • 2 medium Zucchinis
  • 2 tablespoons Mayonnaise, regular (mayo)
  • 1/3 tablespoon Dill weed, fresh, chopped

Directions:

Ingredient note: Use one 5-ounce can of pink salmon for this recipe. The drained weight of solids will be about 4-ounces.
  1. With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green).  Cut zucchini into 3/4-inch slices (resulting in 12 zucchini slices); remove seeds and hollow slightly with a spoon.  Arrange in rows on a serving plate.
  2. Drain the canned salmon. In a small bowl, combine the salmon, mayonnaise, mustard, dill and Worcestershire.
  3. Fill zucchini hollows with salmon mixture.  Sprinkle finely diced red pepper on top of salmon for added color if desired. Two filled zucchini rounds is one serving.

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